Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. Yotam Ottolenghi attentionaveragecouscous Change image and share on social
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. Yotam Ottolenghi accomplishcuisineexcit Change image and share on social
For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. Yotam Ottolenghi bitebodycelery Change image and share on social
Amaranth, the world's most nutritious grain, is available from health food stores. Yotam Ottolenghi amaranthfoodgrain Change image and share on social
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. Yotam Ottolenghi centrecookleave Change image and share on social
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. Yotam Ottolenghi cookfavouriteinevitably Change image and share on social
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. Yotam Ottolenghi creaminessfindflavour Change image and share on social
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. Yotam Ottolenghi basquecantonesedesign Change image and share on social
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? Yotam Ottolenghi controversialcookcrucially Change image and share on social
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. Yotam Ottolenghi auberginecookflesh Change image and share on social
